Vegan Lemon Pepper Chicken Tacos
These Vegan Lemon Pepper Chicken Tacos are loaded with a kale avocado slaw and a chili lime crema. Perfect for your next Taco Tuesday!
Ingredients
FOR THE KALE AVOCADO SLAW
FOR THE CHILI LIME CREMA
- 1/4 cup vegan mayo
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2-1 lime juiced
- salt & pepper to taste
FOR THE LEMON PEPPER CHICKEN
- 6 oz vegan chicken strips un-breaded
- 1 tsp lemon pepper
- 1 tbsp olive oil
FOR THE TACOS
- 8 corn tortillas
- cilantro, lime wedges, hot sauce for serving
Instructions
- Prepare the kale avocado slaw by adding all of the ingredients to a food processor. Pulse until roughly chopped. Taste and adjust seasonings as needed. Transfer to a bowl and place in the fridge until ready to use.
- Prepare the chili lime crema by adding all of the ingredients to a bowl (start with 1/2 a lime). Stir to combine and adjust salt, pepper and lime juice as needed.
- Slice the vegan chicken into thin strips (unless they are already bite-sized) and place in a bowl. Combine lemon pepper and olive oil in a small bowl. Pour over the vegan chicken strips and toss to combine.
- Heat a pan over medium-high heat. Add vegan chicken to the pan and cook for 3-5 minutes, or until browned on both sides. Keep on low heat until you're ready to eat.
- Heat tortillas over an open flame or in a pan over medium heat.
- To serve, layer tortillas with slaw, vegan chicken and crema. Top with extra cilantro and serve with lime wedges and hot sauce.
Video
Nutrition
Calories: 209kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g